DAIJOUBU PRESENTS CHINESE NEW YEAR AT BAR PEACHED
Located in Bar Peached’s downstairs private dining space, The Eastwood Room, Daijoubu’s pop-up bar will feature the Sailor Moon inspired What Would Usagi-Chan Drink? (strawberry-infused vodka, sparkling rose, edible glitter, Calpico, yuzu foam, lemon twist, pink mochi) and a unique play on the Chinese New Year dessert “Tang Yuan” featuring black sesame glutinous rice balls, ginger and brandy sipped from the bowl. Other menu highlights include the Hanoi Egg Coffee (whiskey, hot Vietnamese coffee, brown sugar, egg yolk, Garam Masala whipped condensed cream) and the sweet and savory Year of the Rat’s Tail (bourbon, buckwheat and togarashi dram, lime, angostura and soba broth with black sugar syrup). Daijoubu co-founder Sharon Yeung has also concocted a gin-infused grass jelly jello shot to honor the traditional herbaceous jelly. Bar Peached will run one Daijoubu cocktail for guests dining at the restaurant – the Hai-Ball (white peach-infused vodka, cherry blossom cordial, Choya plum wine, soda water, lemon twist). Bar Peached will also run an outside bar featuring Asian beers, sake and Asian cocktails.
Bar Peached will feature Chinese New Year food specials for guests dining at the restaurant. Specials will include Confit Duck Buns (confit duck, tamarind hoisin, cucumber, white onion, cilantro), Pork & Cabbage Dumplings (chili oil, black vinegar, Sichuan peppercorn, herbs), Crispy Shrimp Spring Rolls (lemongrass chili sauce) and Kung Pao Brisket (leeks, celery, peanuts, Sichuan peppercorns).
The pop-up is open to the public. Reservations are recommended for guests who wish to dine at the restaurant. For updates on event details, RSVP to the event on Facebook HERE.